INSTANT CHICKEN TACOS

I got these from someone off Instagram. They are delicious and just happen to be GF. When mine were finished cooking put the tortillas on a cookie sheet and then added the chicken mixture to each. I topped them with cheese and then broiled them for a minute or two until cheese melted and edges of tortillas started to curl up. We then topped it with guac and hot sauce. Delish.

SWEET HAWAIIAN CROCKPOT CHICKEN

I think I got this from Alli. It's super similar to Mom's stir-fry sauce but made in the crockpot.

Ingredients:
1 c pineapple juice
1/2 c brown sugar
1/3 c soy sauce
2 lbs chicken breast

Directions:
Add all ingredients to the crockpot and cook on low6-8 hrs and they should just fall apart.

TERIYAKI MERINADE

• 1 (6oz) can pineapple juice
• 1/4 c vegetable oil
• 1/4 c soy sauce
• 1/4 c brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 4-6 chicken breasts

SPAGHETTI MARGHERITA

This recipe is taken straight from www.abountifulkitchen.com - everything I have tried from this site has been amazing! I have made this for missionaries and other guests and its always a hit.

Ingredients

• 3/4 lb. spaghetti cooked "al dente", drained
• ¼ cup extra virgin olive oil plus a little more for drizzling on top after finished
• 2 tablespoons butter optional, but highly recommended for flavor
• 1-2 cloves garlic minced
• 2 lbs. Roma tomatoes about 10-12 coarsely chopped or grape tomatoes
• 1 cup fresh basil leaves chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fresh ground pepper
• 1/2 lb. FRESH (important) mozzarellacut into 1/2 inch cubes
• ½ cup grated Romano or Parmesan cheese
• additional basil leaves for garnish

Instructions

1. Cook pasta. Set aside, or while pasta is cooking prepare sauce.
2. In large skillet, heat oil and butter over low heat.
3. Sauté the garlic until fragrant over low heat, about 1 minute.
4. Add tomatoes, sugar, salt and pepper.
5. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
6. Cook for 2-3 minutes, just until all pasta is heated through.
7. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
8. Drizzle with a bit more olive oil and top with a light sprinkle of course sea or kosher salt.

BROWN SUGAR BALSAMIC GLAZED PORK

I got this on Pinterest. It is sweet and delicious.

Ingredients:
2 lb pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 close garlic; crushed
1/2 c water
1/2 c brown sugar
1 TBS cornstarch
1/4 c balsamic vinegar
1/2 c water
2 TBS soy sauce

Instructions:
1. Mix the seasonings: sage, salt, pepper, garlic
2. Rub over tenderloin. Place 1/2 c water in slow cooker; place tenderloin in slow cooker
3. Cook on low 6-8 hours (mine took nearly 8 hrs). The hour before it's finised, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
4. Heat over medium and stir until mixture thickens about 4 mins.
5. Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramalized crust; remove from crockpot and place on pan, glaze, and set under bropiler for 10-2 mins until bubbly and caramlized). * I sliced/shredded mine and put it in a cake pan and poured the rest of the glaze on top and then broiled about 4 mins. I would DEFINITELY do this step.
6. Serve with remaining glaze on side. I poured all mine on top - it was delish.

Vegetable Soup

This is basically Mom's vegetable soup recipe with a few tweaks. It is an easy recipe and you can basically add anything you want but I don't want to forget how I made it tonight so I am putting it here.

Ingredients:
 - 2 cans chicken broth
 - 1 can Italian style diced tomatoes (I pulse these in the blender)
 - chopped celery
 - chopped carrots
 - chopped zucchini
 - chopped spinach
 - 1 can white or kidney beans
 - a couple of handfuls of pasta (cooked)
 - 3/4 can of corn (drained)
 - 3/4 can green beans (drained)
 - onion salt
 - garlic powder
 - olive oil

Cook carrots, celery, and zucchini in the bottom of the pot with olive oil. Once they are soft enough for you add all other ingredients except spinach. Bring to boil. Add spinach and cook until wilted. Enjoy.

Monterey Chicken With pico de gallo

Ingredients:

Chicken:
3 TBS dijion  mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast

Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil

Directions:
1.  For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper. 
2.  Place the chicken in a gallon-size zip lock bag pr shallow dish.  Coat the chicken with the marinade mixture.  Refrigerate for 30 minutes - 24 hours. 
3.  Toss cooked bacon and shredded cheese together in a bowl.  Set aside. 
4.  For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice.  Drizzle with oil.  Season with salt and pepper.  Refrigerate until ready to serve. 
5.  Preheat the grill to medium - high. 
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part. 
7.  Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so. 
8.  Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious! 

*Note - I have made this with just the marinade and not toppings and it was delicious too. 
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo. 

Mongolian Beef

1 lb. steak strips cut fajita style
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown the steak with garlic and sesame oil.  Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.
I also served with broccoli.

SLOW COOKER FRENCH DIP SANDWICHES

I got this recipe from Sarah and I LOVE it!! It makes peppery, tender meat that we use for french dip sandwiches. It's the best I've had. 

Ingredients:

• 1 1/2 C beef broth
• 1 C water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp onion salt
• 1 tsp parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
• 1 (5 pound) chuck roast

Combine water and beef broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. 

Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low for 10-12 hrs or High for 4-5 hrs. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 mins before eating so the shredded meat had time to absorb more of the juices). Serve on crusty rolls with cheese, if desired. 

 

CHICKEN BROCCOLI AND RICE CASSEROLE

I know everyone has their own special way of making this but I found one recently I love above all others. I want to post it here so I don't forget about it! Enjoy.

Sauce:

• 2 cans cream of chicken soup
• 1 C sour cream
• 1/2 milk
• pepper to taste

Other Filling ingredients (these measurements can vary easily and still taste great):

• 2 chicken breasts, cooked and shredded or about 2 C shredded
• 3 C broccoli, lightly steamed 
• 3 C cooked rice

Topping:

• shredded cheddar cheese
• 1 1/2 C crumbled Ritz crackers
• 1/3 C butter, melted

Instructions:

1. Preheat oven to 350 degrees. Spray 9x13 pan.
2. Layer rice, chicken, then broccoli 
3. Mix all sauce ingredients together and spread on top (I don't always use all of the sauce - I feel like it makes a little more than I like.)
4. Sprinkle shredded cheese on top of sauce. 
5. Melt butter. Mix in crumbled Ritz crackers. Sprinkle on top of cheese. 
6. Bake for 30-35 mins. 

** Many people mix everything together instead of layering.. That is totally fine to do with this recipe. Also, I usually mix several veggies (broccoli, carrots, cauliflower) together instead of just broccoli and its delish.  

CHINESE CHICKEN SALAD

I found this on Pinterest but have made a few tweeks to it. You can add or take away whatever you like (I've seen people add avocado, mango, mandarin oranges, etc.). Also, with the salad ingredients, the measurements are just suggestions - - I usually add more of my favorite things (edamame and almonds) and less of what I don't love (green onions)...it's whatever you want.

Salad Ingredients:

• 2-3 chicken breasts marinated and baked in Lawry's Sesame Ginger marinade and cut into bite-sized pieces (while cooking, cover with tin foil and flip chicken once, half way through). 
• 1 (16-oz) bag coleslaw
• 1 head romaine lettuce
• 1 c shelled and cooked edamame (I buy a frozen bag that can be thrown in the microwave)
• 1/2 c thinly sliced almonds
• 1/2 c thinly sliced green onions
• 2 (3-oz) pkgs of Ramen Noodles, crumbled (you will not use the seasoning)
• Asian Honey Vinaigrette (see ingredients below)

Asian Honey Vinaigrette Ingredients:

• 2/3 c vegetable oil
• 1/3 c honey
• 1/3 c rice wine vinegar
• 2 tsp soy sauce
• 1/4 tsp sesame oil
• pinch of salt and black pepper

Heat oven to 425. Spread crumbled ramen noodles and sliced almonds out on a baking sheet and stir to combine. Bake for about 5 mins, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet and give mixture a good stir to toss. Return to the oven and toast for additional 3 mins. Keep a very close eye on the mixture so it does not burn. Remove and set aside. 

Add ingredients (including vinaigrette) together in a large bowl, and toss until combined. (Add the dressing slowly, while mixing - I have never had to use all of the dressing...even when I've made a bigger salad).

Mom's Marinated Turkey Breast (or any other meat marinade)

I never make this without someone asking for the recipe.

INGREDIENTS:

 - 1 c soy sauce

 - 1 c vegetable oil

 - 2 c sprite

 - 1/2 tsp horseradish 

 - 1/4 tsp garlic

Mix and pour over meat. Marinate overnight in fridge. Grill and serve. 

TACOS - Green salsa

Tacos are our favorite food. We make them lots of different ways and love them all. Right before we moved to Dallas a friend had us over for dinner. The tacos we had that night have become our current favorite. Mostly because they are delish and partly because there are only 2 ingredients and it's SO SO easy.

Ingredients:

 - chicken breasts (goes a long way since you shred it)

 - at least 1 container Green salsa (you really need to use this brand - its way better than others for this)

Place chicken in crockpot and cover with this green salsa. I usually buy a couple cans and use the bigger size. I really like to cover my chicken well to make sure it doesn't dry out. A little too much is better than not enough in my book. I usually just put my frozen chicken in and turn on low for 4-6 hours. As soon as it is cooked through I shred it and put it back in on warm and let it marinate for at least 30 more mins (or until you are ready to eat). You can eat right away but tastes better if you let it marinate longer. Add whatever toppings you like...some things we use for these are listed below. 

Optional ingredients:

 - uncooked tortillas (in the refrigerated section. These are the BEST and we always use them when making tacos)

 - fresh limes (really yummy to squeeze lime juice on top)

 - shredded cheese

 - black beans

 - lime cilantro rice (or any kind of Mexican rice you like)

 - chopped cilantro (I only use this about half the time)

 - Regular red salsa

 - chopped tomatoes

Easy Potato Soup

4 cups chicken broth
1 can of cream of chicken soup
1 bag of frozen cubed hash browns
1eight ounce package cream cheese
3 ounces cooked diced bacon
cheese for topping

Put the chicken broth, cream of chicken soup, bacon and potatoes in a pot on the stove and cook until the potatoes are soft.  Then add the cream cheese.  When the cream cheese is melted it is ready to serve.
*Emily found this recipe and it is super easy and really delicious!

SWEET PORK ENCHILADAS

Another Pinterest find. These were super yummy. Dan loves sweet meats like this one. The enchiladas were good but I loved the pork so much I would probably just make the pork and eat them as soft tacos or Café Rio salad style.

 - 3 TBS butter
 - 4 TBS flour
 - 1 1/2 c chicken broth (or 1 1/2 c water plus 2 tsp bouillon)
 - 1 3/4 c (one 10oz can) red enchilada sauce (mild or medium)
 - 3/4 tsp cumin
 - 1/2 tsp onion salt
 - 2 TBS brown sugar
 - 2-3 c shredded sweet pork  Copycat Cafe Rio Sweet Pork recipe HERE!
 - 4-8 flour tortillas
 - 1-2 c shredded cheese
 - 1/2 c chopped cilantro

Instructions
1. Preheat oven to 400
2. In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. Cook about 5 minutes until thick and all ingredients are well combines. Remove from heat. Pour 1/2 c sauce into the bottom of a large baking dish.
3. Fill each tortilla with about 1/4 to 1/3 c shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 c of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 mins or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.

Baked Honey Lime Chicken Taquitos

I found this recipe on pinterest this week and made them for dinner last night. It was a hit and really easy to make!!! If you like the cafe rio pork, these kind of taste like that, they are very sweet with a hint of spice in them. Also I think the cilantro lime cream dip would be yummy, however I did not take the extra time to make it. We just dipped ours in sour cream and salsa. 

SAVE PRINT

BAKED HONEY LIME CHICKEN TAQUITOS

Serves: 4

INGREDIENTS

• 3 cups cooked shredded chicken (I used a rotisserie)
• 2 tablespoons fresh lime juice
• ⅓ cup honey
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• 2 cups shredded cheese
• 10 soft taco sized flour tortillas
• Cooking spray

Cilantro Lime Cream

• 1 cup sour cream
• ⅓ cup green taco sauce (mild)
• 1 teaspoon fresh lime juice
• ¼ cup fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.
3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.
4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.
5. Spray the tops of the taquitos and sprinkle with salt.
6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

Cilantro Lime Cream

1. In a food processor or blender, combine all ingredients and pulse until smooth.

White Chicken Chili

WHITE CHICKEN CHILI

Okay I found this recipe while I was watching the Rachael Ray show one day a few years ago. It is pretty easy and I love it!! 

Ingredients

-1 32 ounce box chicken stock

-3 cans white beans drained

-5 cups cooked chicken (I usually buy a rotisserie chicken and put that in)

-1 16 oz jar salsa

-1 8 oz block pepper jack cheese grated. I am sure if your family does not like things too spicy you could replace the pepper jack cheese with whatever kind you want. 

-2 teaspoon ground cumin

-2 cloves garlic minced or just a bit of the dried flakes.

a pinch of salt and pepper

All you do to cook is put all ingredients together in a big pot on the stove on medium heat until cheese is fully melted and then eat with some corn chips and sour cream. YUM!!

Turkey Meat Balls

For the meat balls:
1 pound ground turkey
1 egg
dash of Lawry salt, onion, and pepper
2 Tablespoons milk
1/2 cup Italian style bread crumbs
2 teaspoons lemon pepper
1 Tablespoon Worcestershire sauce

Put all of these ingredients into a bowl and mash together and form into balls. 
Fry meat balls in a frying pan on the stove or in a skillet in margarine.
Remove the meat balls and put into a baking dish. 

Sauce: 
1 can of cream of chicken soup
1/4 cup milk
1 cup sour cream
1 teaspoon lemon pepper

Mix together and heat in the frying pan after the meat balls are out to add flavor. 

Pour the sauce over the meat balls and cook in the oven on 350 degrees for 20-30 minutes. 

Serve over rice. 

CREAMY GREEN CHILI ENCHILADA SOUP

This is that delicious soup we found on Pinterest and made while I was home.

Ingredients:
 - 32 oz chicken broth
 - 24 oz chicken breasts (I used 3-4 pieces)
 - 2 cans Green Chili enchilada sauce
 - 4 oz can of diced green chilies
 - 3/4 c water
 - 2 tbsp ground cumin
 - 1 tbsp chili powder
 - 1 tsp onion powder
 - 1 tsp garlic powder
 - 1  frozen corn
 - 1 block cream cheese (cut into small pieces)
 - 3/4 c instant rice
 - salt and pepper to taste

 1. In crockpot, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
2. Add chicken and cook on low for 7 hours.
3. At the 7 hour mark, remove chicken and shred. Put chicken back in crockpot. Ad the rice, corn, and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese is melted completely.

I served mine with cheese and tortilla chips.

Island Grilled Chicken

Emily introduced us to this chicken recipe this summer and it has been our favorite ever since!  We love it, and I always make twice as much so we can have it for left overs. 

INGREDIENTS:
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

DIRECTIONS:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.